This is the best cocoa pudding ever!   It is my mother’s yummy, delectable pudding.

Best Cocoa Pudding

This cocoa pudding looks enticing but it is surprisingly easy to make!  Only in 10 minutes I come up with a smooth pudding.

This recipe doesn’t include any eggs.

Flour and cornstarch work as thickeners.

Here are the steps:

First I put milk, cornstarch, flour, sugar and cocoa powder in a medium saucepan and whisk well until no lumps remain.  Alternatively, you can mix flour, sugar and cocoa powder before in a medium saucepan and then add the milk.  It is tested, both ways work.  If you mix well, no lumps remain.

Steps of Making Best Cocoa Pudding: Mixing milk, cornstarch, flour, sugar and cocoa powder in a saucepan with a whisk.Then, I take the saucepan to medium heat and whisk continuously for 8-10 minutes until it thickens and starts to boil. When it boils, I lower the heat and whisk  for extra 2 minutes and take it from the heat.   I add the cognac and whisk well.

Steps of Making Best Cocoa Pudding: Whisking the mixture until it thickens.

I pour the mixture into serving cups and sprinkle shredded coconut, ground almond or ground pistachio on top.  It has a nice dark skin on top which tastes good.  So you don’t have to cover the pudding with plastic film.

Enjoy your pudding!  I will use this pudding later in other recipes. Stay tuned!

Best Cocoa Pudding

Best Cocoa Pudding
Prep Time
1 min
Cook Time
10 mins
Total Time
11 mins
 

You can make this delectable egg free cocoa pudding in only 10 minutes!

Course: Pudding
Servings: 6
Calories: 201 kcal
Author: www.pastryandbeyond.com
Ingredients
  • 1000 g (4 cups) milk
  • 20 g (2 teaspoons) all-purpose flour
  • 30 g (1/4 cup) cornstarch
  • 105 g (1/2 cup) granulated sugar
  • 25 g (1/4 cup) cocoa powder
  • 1 teaspoon cognac, optional
Instructions
  1. Put milk, flour, cornstarch, sugar and cocoa into a medium saucepan and whisk well until no lumps remain.

  2. Take the saucepan to the medium heat and whisk continuously for 8-10 minutes until the mixture thickens and starts to boil. As it boils, lower the heat and whisk the mixture for extra 2 minutes. Take the pudding from the heat and add the cognac if using and whisk well.
  3. Pour the pudding into the serving cups and let them cool for 1 hour at room temperature and then keep them in the refrigerator for almost 2 hours.
Recipe Notes

The calorie information above is an estimate that is provided by an online nutrition calculator.

 

Best Cocoa Pudding

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